Best 2 Paczki Polish Jelly Doughnuts Recipes
Pączki (pronounced poonch-key) are Polish jelly doughnuts that are traditionally made on Fat Thursday, the last Thursday before Lent. These delicious treats are made with a sweet yeast dough that is filled with a variety of fillings, such as prune, rosehip, custard, or fruit preserves. Pączki are then deep-fried until golden brown and coated in powdered sugar, granulated sugar, or icing. This article provides two recipes for making pączki: a traditional recipe and a simplified recipe for beginner bakers. Both recipes include step-by-step instructions and helpful tips to ensure that your pączki turn out perfectly. Whether you are a seasoned baker or new to the kitchen, this article has everything you need to make these delicious Polish doughnuts at home.
Check out the recipes below so you can choose the best recipe for yourself!
POLISH PRE-LENTEN JELLY DOUGHNUTS: PACZKI
Provided by Food Network
Categories dessert
Time 1h11m
Yield About 9 dozen paczki
Number Of Ingredients 14
Steps:
- Mix all ingredients, except vegetable oil together in a large mixer fitted with a dough hook for 11 to 12 minutes or until dough reaches 78 degrees F. Set dough aside to rise for 30 to 45 minutes.
- Divide and round dough into golf ball-sized pieces, put onto sheet pan and proof until the balls grow to around the size of soft balls, about 30 to 45 minutes.
- Preheat a fryer to 360 degrees F.
- Deep fry in vegetable oil until golden brown. Cool. Using a piping bag fitted with a plain tip, fill with your favorite preserves and top with powdered sugar.
PACZKI (POLISH "JELLY" DOUGHNUTS)
These are usually served just before the beginning of Lent. If you don't have a good old-fashioned bakery nearby, or you want to try your hand at making these treats, here recipe and tips on paczki-making from Polish Heritage Cookery. Prep time does not include rising time, and the cooking time is for 1 batch. The number of doughnuts bepends on size made and size of cutter used. Save the egg whites for another project. I've added a note about egg white recipes.
Provided by Nana Lee
Categories Breads
Time 1h6m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- SPONGE:.
- Dissolve crushed yeast in lukewarm milk, sift in flour, add sugar.
- Mix, cover, and let stand in warm place to rise.
- Beat egg yolks with powdered sugar and vanilla sugar until fluffy.
- Sift flour into bowl, add sponge (yeast mixture), egg mixture, and grain alcohol or rum.
- Knead well until dough is smooth and glossy.
- Gradually add melted lukewarm butter and continue kneading dough until it no longer clings to hands and bowl and air blisters appear.
- Cover with cloth and let rise in warm place until doubled.
- Punch dough down and let it rise again. Transfer dough to floured board, sprinkle top with flour, and roll out about 1/2" inch thick.
- With glass or biscuit-cutter, cut into rounds.
- Arrange on floured board and proceed in either of the following ways:.
- SMALL PACZKI:.
- Place a spoonful of fruit filling (rose-hip preserves, cherry preserves, or other thick jam) off center on each round.
- Raise edges of dough and pinch together over filling, then roll between palms snowball fashion to form balls.
- Let rise in warm place until doubled.
- LARGE PACZKI:.
- Place a spoonful of fruit filling as above on only 1/2 dough rounds, cover each with another round, pinch edges together, and roll between palms to form a ball.
- Let rise until doubled in warm, draft-free place.
- Heat 1 1/2-2 lbs. lard in deep pan so paczki can float freely during frying.
- It is hot enough when a small piece of dough dropped into hot fat immediately floats up.
- Fry paczki without crowding several minutes until nicely browned on bottom, then turn over and fry on other side another 3 minutes or so.
- NOTE:.
- If using electric fryer, set temperature at 360-375 degrees.
- If frying in stove-top pan and fat begins to burn, add several slices of peeled raw potato which will both lower the temperature and absorb the burnt flavor.
- Paczki may also be fried in oil, but lard produces the tastiest results.
- If you are cutting down on animal fats, you can compromise by using a lard and oil combination.
- Transfer fried paczki to absorbent paper and set aside to cool.
- When cool, dust generously with powdered sugar, glaze or icing.
- RECIPES USING EGG WHITES:.
- Fat-Free, Sugar-Free & Cholesterol-Free Banana Bread! Recipe #45394.
- Angel Food Cake Recipe #12591.
- Fruit pies with meringue topping.
Nutrition Facts : Calories 139.7, Fat 5.8, SaturatedFat 3.2, Cholesterol 74.5, Sodium 35.5, Carbohydrate 18.7, Fiber 0.6, Sugar 3.9, Protein 3.2
Tips:
- Using fresh yeast is key to a successful paczki recipe. Active dry yeast can be substituted, but the rising time may vary.
- The dough should be kneaded until it is smooth and elastic, but not tough. Over-kneading will result in dense paczki.
- The dough should rise in a warm place until it has doubled in size. This will typically take about 1-2 hours.
- When frying the paczki, maintain a constant oil temperature of 350°F (175°C). This will prevent the paczki from browning too quickly or burning.
- Once the paczki are fried, drain them on paper towels to remove excess oil.
- Paczki can be filled with a variety of fillings, such as jelly, custard, or fruit preserves. However, it is important to note that the filling should be thick and not runny, otherwise it will leak out during frying.
- Paczki can be served warm or at room temperature. They are best enjoyed fresh, but can also be stored in an airtight container for up to 2 days.
Conclusion:
Paczki are a delicious and festive treat that can be enjoyed by people of all ages. With a little patience and care, you can easily make paczki at home using this recipe. These tips and tricks will help you achieve perfect paczki every time. Whether you are celebrating Fat Thursday or just looking for a sweet treat, paczki are sure to please.
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